In the blender combine the lime juice, vinegar, soy sauce, honey, and chili flakes. Blend on medium speed and slowly add the oil. I like to add a lot of oil to this recipe to make the dressing thicker but you can stop whenever you’d like.

Cut the mango around the core and use a spoon to scoop out the flesh in large pieces. Cut it into thin strips.

Combine the mango, carrot, scallions, red onion and cabbage in a large mixing bowl. Toss till well mixed. Toss what you want to serve immediately with enough dressing to lightly coat, then top with the ramen and wasabi peas. Enjoy!

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@CleaverCooking

@CleaverCooking

Savannah Says...

Can I shred the cabbage in the food processor?

Only if you like baby food...No, I tried and it came out more like riced cauliflower which won’t hold up well in this recipe.

How should I store leftovers?

Don't come in, I'm naked!Store the slaw undressed in a sealed container in the fridge. Store the dressing, wasabi peas, and ramen separately to keep them from getting soggy.

Do I have to toast the ramen?

It's better that way, but...Nope, it’s fine raw. Toasting adds a nice depth of flavor though so I recommend it.

Ramblings of a Line Cook

I thought up this recipe after trying an Asian slaw at a place in Portland, ME the other day. I knocked over my beer trying to use chopsticks and as everyone scrambled out the way and beer puddled onto my jacket I thought to myself “What an incredibly average slaw that was.” I’m sure the bartender had a few thoughts about what an incredibly average patron I was right at that moment as well.

Somehow it’s nearly halfway through July today and I’m still feeling all those Pulled Pork Sliders I ate on the 4th so what better opportunity could there be than to make a giant bowl of cabbage disguised as a tasty, Asian treat? I’ll feel good about eating it, my body will thank me, no one will spill their beer and this crunchy, mango slaw will rival all others.

Now, the key to making a slaw that doesn’t suck is two-fold:

You must make a good dressing. Fortunately, I’ve got you covered on that end. You can make this spicy, tangy dressing that will be just heavenly, OR you can get really wild and absolutely drown it in this Peanut Sauce instead

You must thinly slice your ingredients. No one wants to bite into a giant, raw chunk of carrot and chew on it for half an hour, these vegetables are hearty and crisp so break out the knife and slice em up real thin, you’ll be so glad you did! We’re going to get plenty of crunch from all the goodies we’re sneaking in with the vegetables.

When I started this recipe I thought “Why not make a slaw that can all be made in the food processor?” Genius, right? As it turns out the dressing is best made in a blender where it can’t leak out the sides, and although the shredder attachment is great for cheese it turns your cabbage into the texture of riced cauliflower. And while I applaud everyone’s current efforts to convince themselves they like riced cauliflower it’s not really a good texture to stand up in today’s application. It rather lacks that crunch that we’re desiring. Plus when you accidentally “rice cabbage” your kitchen smells like feet.

Since we’ve established the food processor is not the way to go, this recipe does require a little prep work with your knife. However, the finished slaw is packed with colorful, flavor-filled veggies, sweet mango, toasted ramen, spicy wasabi peas, and is just about the best summer salad you could make!